DHOODHI MAAZ-MEAT COOKED IN MILK IN KASHMIRI STYLE

           DHOODHI MAAZ-MEAT COOKED IN MILK IN KASHMIRI STYLE

               RECIPE FOR THE DISH

         INGREDIENTS REQUIRED

• Mutton-1/2 kg ( ribs pieces only)
• Milk-1 liter
• Salt-2 teaspoons
• Turmeric Powder-2 teaspoons
• Coriander leaves-4 to 5 sprigs
• Oil-3 teaspoons
• Coriander Powder-1/2 teaspoon
• Onions-1 small one
• Fennel Seeds Powder-1/2 teaspoon
• Water-2 glasses

            STEPS FOR THE PREPARATION

• Take a wok.
• Add water into it.
• Clean and wash mutton pieces under running water.
• Place them in the water.
• Cook the mutton pieces till they are half-cooked.
• Take a large bowl.
• Add milk into it.
• Boil the milk.
• Chop onions into small pieces.
• Take another wok.
• Pour oil into it.
• Add chopped onions.
• Saute them properly in the oil.
• Add salt and mix properly.
• Add turmeric powder.
• Add coriander powder and mix properly.
• Add fennel seeds powder and mix them properly.
• Add boiled milk and mix thoroughly.
• Add meat pieces and cook till done.
• Sprinkle coriander leaves over the curry.
• Serve it with rice or roti.

When I tasted it for the first time, I never knew that mutton might be prepared in this manner also. It was not spicy by nature. Nevertheless there was proper blending and the dish had excellent flavor acquired by the addition of coriander and fennel seeds' powders. The meat cooked in milk enhances the taste and gives an extraordinary taste to the meat pieces.

DHOODHI AL-BOTTLE GOURD COOKED IN MILK

        DHOODHI AL-BOTTLE GOURD COOKED IN MILK

I was in hurry to give strawberries to Muskaan Shah.I purchased them from Central Market,New Delhi and had to rush back to the office.The moment I entered into her home, my nostrils perceived an awesome smell of milk being cooked on low flame. I saw Mummyji in the kitchen and hugged her. I saw her preparing a dish with milk. On inquiring from her, I came to know that she was preparing DHOODHI AL. In other words, she was cooking bottle gourd in milk.

I came to know that it is very easy to prepare and can be prepared within few minutes. Since it is prepared in milk, it is very hygienic by nature. Let us look at it's recipe.

RECIPE OF THE BOTTLE GOURD IN KASHMIRI STYLE

INGREDIENTS REQUIRED

• ·         Bottle Gourd-1 large one
• ·         Onions-2
• ·         Coriander leaves-3 to 4 sprigs
• ·         Salt as the requirement
• ·         Turmeric powder-1 teaspoon
• ·         Oil-5 teaspoons
• ·         Milk-1 liter
• ·         Green Chili-3
• ·         Water-3 cups
• ·         Cumin seeds-1/2 teaspoon

       STEPS FOR THE PREPARATION

·         Peel the upper layer of the bottle gourd.

·         Wash it thoroughly under running water.

·         Chop it into small pieces.

·         Take a utensil.

·         Add water into it.

·         Boil the water.

·         Add the chopped pieces of bottle gourd into it.

·         After ten minutes, add 1 teaspoon of salt.

·         After five minutes, switch off the gas burner.

·         Separate bottle gourd and water.

·         Chop onions into small pieces.

·         Take a wok.

·         Add 3 teaspoons of oil into it.

·         Add chopped onions in the oil.

·         Sauté them for a few minutes till the onions are slightly pink in color and translucent.

·         Add salt and fry for some more time.

·         Add milk into the wok.

·         Mix onions and milk together.

·         Add turmeric powder and mix.

·         Add the boiled bottle gourd and boil for a few minutes.

·         Cut coriander leaves.

·         Add them to the curry.

·         Slice the green chilies.

·         Add to the curry.

·         Serve it with rice or roti.

DRIED VEGETABLES OF KASHMIR-PART TWO

DRIED VEGETABLES OF KASHMIR-PART TWO

DRIED VEGETABLES OF KASHMIR-PART ONE

DRIED VEGETABLES OF KASHMIR

DIFFERENT SPICES USED IN KASHMIR

KASHMIRI GARLICS

     
DIFFERENCES BETWEEN KASHMIRI GARLIC AND OTHER GARLIC VARIETIES


The cloves of the kashmiri garlic are thick in size unlike the other varieties.When we are peeling the dried upper layer,we get the typical strong pungent smell of garlic.It is very distinct one.I have observed folks using it either as a full clove in the curries or a paste is formed and sold in the markets throughout the year.I like to use the full and whole clove more than the paste.

Removal of the dried upper layers is not very cumbersome one.The garlic cloves available in New Delhi need to be soaked in the water for some time so that the dried layers comes out easily.This is not the case in the kashmiri garlic cloves. One more thing each clove gives rise to saplings even in the kitchen bags without the presence of soil,water or the sunlight.I have seen folks adding these fresh saplings into the curries or the salads.They are not thrown away into the thrash bin.I did plant them in my garden also.I would surely post the photographs once they are grown to some height.

This page is dedicated to Mummyji.Thanks Mummyji for the wonderful knowledge given to me about the kashmiri garlics.

KASHMIRI RED CHILLI POWDER

Bright Red Kashmiri Chilli Powder

 The differences in the color

                                            

                       KASHMIRI RED CHILLI POWDER

Red chilli powder was simply chilli powder for me.I knew that there were two varieties viz.

a) Fine powder(Bareek Mirchi Powder)

and

b) Coarsely powdered one(Kuti Mirchi)

Later my mother introduced me to the following chilli powders-

i) which added color to the curry

and

ii) which gave the flavor of being spicy.

However,when I was introduced to Muskaan Shah,I realized my mistake.Mummyji was always telling me about the KASHMIRI CHILLI POWDER.I thought maybe she used to grind the kashmiri red chillies into powder form and used it for cooking purposes.Oops,I was terribly mistaken!

I visited to the Kashmiri Bakery shop located in Sector-52, Noida. I was extremely happy that I knew a shop where I could purchase it.Mummyji was at my place for few days.At this time,she took out the packet of it and added into the container consisting of red chilli powder.When she filled it,I was astonished at what I observed.There was so much of differences between the two chilli powders present in the bottle(see the caption 2).Gosh!I was highly mistaken about my knowledge about the kashmiri red chilli powder.

These the kashmiri red chilli pods available at INA market,New Delhi.

These are another variety of kashmiri red chilli pods called as KOSHUR RAJA MIRCHI.

I have noted the deep redness achieved by addition of this powder.The addition of this powder enhances the bright "tomato" redness to the curry or salad or pickle or chutney.I am in love with this color.My favorite shade among red colors. When added to the curries,it is not very spicy.However,when it is not cooked and added to the chutneys or pickles,it gives the taste of being "hot" in its sensation.Thank god it is not so hot as the Nagaland chillies as served with the MOMOS.

The kashmiri red chilli powder is less spicy.They are less pungent.The most surprising thing to know about this is the fact that this is added to other red chilli powders in order to enhance the red color as well as the "hot and spicy" taste.Can you believe it!There are various ways in which it is used in our daily lives-

a) One can use it in the fine powdered form.

b) One can use it by soaking it in water for sometime. These can be used in gravies and dry dishes.

c) One can roast the pods on the frying pan or wok and use them.This gives rise to awesome aroma in the kitchen areas.This is added to various kinds of marinades and dips for preparing vegetarian and non-vegetarian recipes.I would be soon sharing the great KASHMIRI RED CHILLI PULAO OR BIRYANI with its exquisite red color.

f) One can use them as it is while preparing pickles, etc.

They help in improving our immune system as they contain Vitamin C and A on one side.On the other side,it has very low fat content and low cholesterol due to presence of Vitamin B and E.